Chicken Curry

Photo by Lisa R.
Adapted from onceuponachef.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from onceuponachef.com

Ingredients

  • 1-1/4

    pounds boneless, skinless chicken breasts, cut into 1/4-inch strips

  • Salt and freshly ground black pepper

  • 2-1/2

    teaspoons curry powder, divided

  • 3

    tablespoons vegetable oil, divided

  • 1

    medium yellow onion, finely chopped

  • 4

    garlic cloves, minced

  • 1

    tablespoon grated fresh ginger

  • 2

    cups low sodium chicken broth, best quality such as Swanson

  • 1

    tablespoon cornstarch

  • 2

    teaspoons sugar

  • 1

    cup frozen peas (no need to thaw)

  • 1/4

    cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)

  • 1/4

    cup chopped fresh cilantro

Directions

Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice. Nutrition Information Per serving (4 servings) Calories:361 Fat:16g Saturated fat:2g Carbohydrates:15g Sugar:6g Fiber:3g Protein:36g Sodium:830mg Cholesterol:93mg

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